Liar's Chicken Wellington

Creamy chicken encased in dough and topped with Cheddar sauce.  Very difficult to make.


4 cups shredded, cooked chicken

2 ounces cream cheese, room temperature

1/2 cup mayonnaise

1 teaspoon salt

1 tube (8 ounces) crescent roll dough

1 tablespoon butter

1 tablespoon flour

1/3 cup (or more if needed) milk

2/3 cup grated Cheddar cheese

      The Recipe

Preheat oven to 375 degrees F.

(What you tell your guests:  You've brined a whole chicken in Pacific sea salt water for 48 hours, then braised it in the oven in rose water and Tellicherry black pepper).

Place chicken in a large bowl.  In a medium bowl, mash together cream cheese, mayonnaise and salt.  Add to chicken and mix well.  (What you tell your guests:  You made a clotted cream/creme fraische mixture).

Separate dough into 4 rectangles, pinch together seams and roll out a little bit to make them more square.  (What you tell your guests:  It's your great-great-great-great-great grandmother's dough recipe and she was the pastry chef for King James I of England in the early 1600's).

Place 1/4 of the chicken mixture in the center of each dough square.  Bring opposite corners together and pinch closed.  Repeat with the other two corners.  Pinch all sides together.  Place each on a baking sheet and bake 20 minutes, or until golden.

Meanwhile, make Cheddar sauce:  In a small saucepan, melt butter and stir in flour.  Slowly add milk, adding more if needed to get a good sauce consistency.  Stir in Cheddar (what you tell your guests:  You make your own butter, you stone-grind your own flour, it's yak milk and you got the cheese on a recent trip to Cheddar, England.)

Spoon sauce over Liar's Chicken Wellington.  Serves 4.



Share |
Copyright © by Robin Benzle. All Rights Reserved